• Using a mortar and pestle or a spice grinder, coarsely crush the whole black peppercorns.
• Transfer the peppercorns to a large bowl.
• Add the paprika, red chili powder, garam masala, ground cumin, ajwain and salt to the bowl.
• Add yogurt, ginger garlic paste, oil and lemon juice.
• Whisk to thoroughly mix the dry spices and wet ingredients together to make the masala.
• Make some slits in the chicken pieces. This will make sure the marinade really gets into the chicken pieces.
• Add the chicken into the masala and toss well so that the chicken pieces are well coated.
• Transfer to the refrigerator and leave to marinate for at least 1 hour, but preferably overnight.

Air Fryer Instructions

• Preheat Air Fryer to 390 F.
• Remove the chicken from the marinade and pat dry the chicken pieces with paper towels.
• Spray the Air fryer basket with cooking spray.
• Add the chicken pieces to the Air Fryer in a single layer.
• Spray the chicken pieces with the cooking spray.
• Set the Air Fryer for 20 minutes. (You may need to flip the chicken if you do not have a Cosori Air Fryer).
• Use an instant read thermometer and check that the chicken is cooked to at least 165 F.
• Garnish with chopped cilantro leaves.

Oven Instructions

• Preheat oven to 400 F.
• Spray a baking dish with cooking spray.
• Remove the chicken pieces from the marinade and place in a single layer in a baking dish.
• Bake for 30 minutes.
• Flip the chicken over and bake for 20 minutes.
• If you are using skin on chicken, place the chicken in the broiler for 10 minutes, flipping over halfway to get the crispy skin.